What is it like to brew coffee by hand? how to make delicious coffee?

Professional coffee knowledge exchange more coffee bean consultation please follow the coffee workshop (Wechat official account cafe_style)

If you like coffee, hand-brewing coffee must know how to operate, whether general coffee beans or boutique coffee beans, hand-brewing coffee is a way to accompany us to advanced brewing. The coffee in the front street below will tell you how to make a delicious cup of hand-made coffee.

Although hand-brewed coffee looks simple, it can fully extract the aroma and sweetness of the coffee. And it is very common in daily life, and it is also a kind of extraction method with high popularity.

Hand-made coffee, also known as dripping coffee, was invented by the German Mrs. Merita Benz Melitta Bentz in 1908. In order to promote this new method of coffee extraction to the outside world, Mrs. Melitta also set up Melitta in the same year to sell a variety of coffee utensils. Hand-brewed coffee is made by injecting hot water to dissolve the coffee powder in the water, and the extracted liquid is dripped into the container through filter paper or screen at a free speed to get the coffee liquid.

For coffee lovers, Qianjie Coffee is not recommended to worry too much about what degree of grinding, what technique, what water temperature, as long as pay attention to a few principles, and then constantly adjust.

The tools you need to prepare before making a cup of coffee:

Electronic scale, timer, grinding 0.85mm standard screen, thermometer, bean grinder, hand pot, filter cup, filter paper.

Prepare hot water: heat the water, the water temperature is generally controlled at 85 ℃ ~ 95 ℃, choose a temperature that is pleasing to your eyes, and try flushing. (lower the water temperature if it is too bitter, and increase the water temperature if it is too sour)

Weighing coffee beans: the weight of coffee beans depends on the selected ratio of water to powder and the amount of ingredients needed. It is generally recommended to use the water-powder ratio of 15:1. Fine-tune it according to the senses later, but it is not recommended that the gouache ratio exceed 18:1, otherwise the coffee may be light.

Grinding coffee beans: determining the size of the hand coffee powder is the grinding scale of the bean grinder used. A good hand coffee needs to be equipped with a good bean grinder. The bean grinders on the market often have small flying eagle bean grinders, small Fuji bean grinders, Baratza Encore bean grinders and Huijia bean grinders. The front street coffee uses a Baratza Encore bean grinder.

Proportion of water injection in the third stage of hand-brewed coffee

The overall time of Qianjie coffee three-stage water injection is controlled at about 2 minutes, which is divided into steaming, the second water injection and the third water injection. The segmented extraction method of three-stage water injection can clarify the flavor of the front, middle and back of the coffee and ensure the flavor of the coffee.

Coffee beans must be fresh and freshly ground. Coffee beans play a key role in whether a cup tastes good or not. Qianjie coffee beans are freshly roasted, coffee beans will accumulate a lot of gas (mostly carbon dioxide), so it will bulge after contact with water, we call it a "hill". The process in which coffee powder first comes into contact with water and expands is called "steaming".

First water injection: steaming

The steaming time of Qianjie coffee is set at 30 seconds. When the expansion of the coffee powder surface ends, you will see the coffee surface wrinkle, which means that the steaming is complete and water injection can be started. Basically raised beans, the shelf life of less than 1 month, Qianjie coffee for 30 seconds of stuffy steaming just can exhaust.

Second water injection

The time of the second water injection, Qianjie coffee is filled with water for 30 seconds, when the timer shows 1 minute (including 30 seconds of steaming). From the middle, a small water column is injected into the bottom of the powder layer, so that the penetration force of the water column can be concentrated, the range of movement around the circle should be small, and then out.

The third water injection

Starting from the third water supply, Qianjie Coffee suggests observing the extent of the drop in the water level and starting the third stage of water injection before the powder bed is exposed. Also from the center to start the water supply circle, the amount of water should not exceed the height of the powder layer. Stop injecting water in 1 minute 50 seconds and finish filtering in 2 minutes.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925